Published on Wednesday, 30 November -0001 00:00
2 fryer pheasants, cut into serving pieces
1/2 cup pancake mix or flour
1/2 cup butter
2 cups mushrooms, sliced or chopped
1 onion chopped
2 chicken bouillon cubes
2 cups hot water
1 tsp. salt
pepper to taste
Roll pieces of birds in pancake mix. Saute in butter until brown (additional butter may be added, if needed). Remove birds from skillet. Saute mushrooms and onions un butter until brown. Replace birds in skillet.
Dissolve bouillion cubes in hot water. Add to birds. Add lemon juice and seasonings. Cover and cook over very low heat for about 1 hour or until tender.